Thai Lemongrass Salmon Bowl Recipe

About this recipe

This vibrant bowl combines flaky salmon with fragrant lemongrass, coconut rice, and a refreshing cucumber salad for a balanced and satisfying meal.

Ingredients

• - Mowi Scottish Salmon Fillets
• 300 g Trs Flake Rice Thick Pawa 300G
• NaN Aroy-D Coconut Milk
• - Ginger - 100g
• 1 Piece Cucumber 1Pc
• 1 Kg Carrots - 1kg
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 160 Ml Cj Bibigo Sesame Oil
• 40G Ancho Flakes, 40G
• 100 g Wijaya Coriander Seeds 100G
• 50G Black Garlic Cloves, 50G
• - Kikkoman Soy Sauce
• 300G Brown Sugar With Ginger, 300G

Instructions

1. 1. Rinse the rice under cold water and set aside to drain completely.
2. 2. Heat coconut milk, 100ml water, and a pinch of salt in a saucepan; add rice and cook on low heat until tender.
3. 3. Trim lemongrass, crush lightly with the back of a knife, and finely mince garlic and ginger.
4. 4. Mix lemongrass, garlic, and ginger with soy sauce, sesame oil, brown sugar, and chili flakes to create a marinade.
5. 5. Coat salmon fillets in the marinade and let sit for 10 minutes to absorb flavors.
6. 6. Slice cucumber and carrots thinly; toss with rice vinegar and a pinch of salt for a refreshing salad.
7. 7. Heat a grill pan over medium heat and cook marinated salmon for about 4 minutes per side until flaky and golden.
8. 8. Fluff the coconut rice with a fork and divide between two bowls.
9. 9. Arrange grilled salmon, cucumber salad, and shredded carrots over the rice.
10. 10. Garnish with fresh coriander and serve immediately.